Pesto Bean Soup

Name: Thermomix recipe: Pesto Bean Soup
Prep time: 10 min
Cook time: 15 min
Ingredients: 50 Grams parmesan cheese cubed; 5 cloves garlic; 1 Teaspoon dried red chilli flakes; 1 red onion halved; 50 Grams Extra Virgin Olive Oil (EVOO); 2 x 400g Tins cannellini beans, drained; 4 Tablespoons Hey Pesto; 70 Grams vegetable stock; 500 Grams liquid chicken stock; 2-3 stalks celery, sliced; 100 Grams capsicum/bell pepper roasted, (you can use jarred peppers for this too), sliced; 1 Handful Kalamata olives, pitted and halved; pink salt flakes and cracked pepper to taste; Hey Pesto to serve

Seves 4-6 Prep Time 10 minutes Cook Time 15 minutes Rated:

This is a two-fer. Two recipes for the price of one. If you are ready for beans for dinner, done! If you want soup tomorrow night, also done!

Another recipe for our Cook Once, Eat Twice series which we have left alone for a while. This recipe does double duty; you start off with the beans as a side dish or a main with a salad and crusty bread, then whatever you leave in the bowl, turn into a Pesto Bean Soup. Serve with plenty of additional pesto and again, crusty bread. Vegetarian, gluten free (sugar free or is that a given?) and of course delicious. Everyone loves pesto!

Easy eating, easy making, easier home life. We think this recipe signals cooler weather coming our way!

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Need

The Beans
50 Grams parmesan cheese cubed
5 cloves garlic
1 Teaspoon dried red chilli flakes
1 red onion halved
50 Grams Extra Virgin Olive Oil (EVOO) BUY
2 x 400g Tins cannellini beans, drained
4 Tablespoons Hey Pesto Recipe
70 Grams vegetable stock
The Soup
500 Grams liquid chicken stock
2-3 stalks celery, sliced
100 Grams capsicum/bell pepper roasted, (you can use jarred peppers for this too), sliced
1 Handful Kalamata olives, pitted and halved
pink salt flakes and cracked pepper to taste BUY
Hey Pesto to serve Recipe

Do

1: To make the beans, prepare the Hey Pesto ahead of time or use jarred pesto.
2: Place the parmesan into the Thermomix bowl and mill 10 sec/speed 10. Set aside.
3: Place the garlic, chilli flakes, onion and EVOO into the Thermomix bowl and chop 3 sec/speed 5. Saute 5 min/Varoma/speed 1/MC off.
4: Add the beans and just a splash of liquid from one of the tins (say 50g), pesto and stock. Cook 5 min/80°C/Butterfly/speed soft. Garnish with parmesan.
5: If you are only making the beans as a side dish, you are finished, though you may need to taste and adjust seasoning depending on the pesto you used.
6: To continue and make the soup, set aside the beans. Place all remaining ingredients except seasoning and additional pesto.
7: Cook 5 min/100°C/Reverse/speed 1. Add the beans, stir to combine. Taste and adjust seasoning. Serve in big bowls with a swirl of pesto.

Served with

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Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!